Saturday, August 17, 2013

Our Dinner - 1 Fish, 1 Vege and 1 Egg

19 July 2013
My 3-dish dinner prepared with love for my family (爱心晚餐). :D

Make a guess which is the hot favorite for the night? Yeah, think you guess as's the egg rolls! Strangely, kids just love eggs right, in any way you cook them....gee:))
From left: stirred-fried beansprouts, song fish head and egg rolls.

Monday, July 22, 2013

Fried Egg Rolls ('Egg Popiah')

19 July 2013
I chanced upon this very nice 'egg popiah' from Facebook and decided to cook for my family. Very favourable response from my little customers (aka my children) for my 1st attempt! They loved it and asked for more! Hee! :p

I love that this dish doesn't required alot of ingredients. The only challenge lies in your frying skill :D

Ingredients for 3 egg rolls (6 pax serving):
- 2 pieces of picnic ham, chopped.
- 8 eggs, mixed and stirred till smooth.
- Spring onion, chopped finely.
- Oil
- Soya sauce for taste

How to cook:
- Break the eggs, mixed and stirred till mixture turned smooth.
- Add the chopped ham and spring onions to the egg mixture.
- And add 2 tablespoons of soya sauce to the egg mixture.
- Heat the non-stick frying pan with oil enough to cover the frying pan.
- Pour the mixture onto the pan and leave it to cook.
- When the mixture is about 75% cooked, start rolling the egg slowly so as not to break the egg in the midst of rolling. I use pair of chopsticks together with spatula and roll slowly. As my rolling speed was rather slow, it was cooked by the time I complete rolling ;D and ready to dish out.

This is close to 75% cooked. When half of the watery portion is cooked, its about time to start rolling the egg. Any delay, the fried egg will be too hard to roll! Have fun experimenting! ;))


Sunday, July 21, 2013

Stirred-fried Beansprout with Japanese Cucumber

19 July 2013
I usually will prepare 2 vege and 1 meat or 1 vege, 1 meat and 1 soup for dinner. So on the same day I did the egg rolls, I had fried beansprouts as my vege dish. Eh, don't think beansprouts cheapo dish. If you add other ingredients, it becomes a superb dish!

Ingredients (5 pax share):

- A packet of fresh beansprouts, about 800grams.
- 1 Japanese Cucumber (of average size), sliced.
- 1 young carrot, cut into strips.
 - 4 pieces dried beancurd (or known as "tau pok"), sliced.
- Garlic, chopped finely
- 1 tablespoon of cooking oil
- Water
- Salt to taste

How to cook:

- Heat the wok with cooking oil.
- Add in the garlic once the wok is heated.
- When garlic turns slightly brownish, add the carrots and little bit of water (2 tablespoons). Stirred fried for short while.
- Then add beansprouts, tau pok and some water (enough to cover half of the vege will do as don't intend to make this too watery). Again, stirred fried for short while to ensure that its evenly cooked.  
- Lastly, add the cucumber and stirred fried for another minute. 
- Add salt to the dish before serving.

Tuesday, July 24, 2012

Minced Beef Baked Rice with Mozzarella Cheese

My three lovely kids simply love cheese, any type of food as long as it comes with cheese, seems to enhance their appetite almost instantly!

As a working mother, it has been and always will be a challenge to provide delicious and nutritious dishes for the kids. I don't want to bore them with weekly all-in-one menus but it is a challenge to create out-of-the-box menus.

I have always wanted to include baking dishes in my menu but sadly, was unable to do so as I don't possess an oven. I only own a microwave oven which essentially is good for warming food but not for baking ;(

For this baked rice dish (prepared on 30 Dec 2011), I attempted using the microwave to create the 'melting cheese' effect typically seen on baked rice. Oh well, beggars can't be choosy! But I don't mind praises for being innovative hahaha :p

Overall, the dish was okay...only thing is I over estimated the portion but well....I should be thankful that there were no complaints from my hubby and kids though haha...

Ingredients (8 pax share):

- 300 grams frozen minced beef, rinse once with tap water and once with hot water, then set aside (I got the frozen ones as it can be kept longer so if I didn't get a chance to cook this weekend, I can keep for next weekend. I got mine from NTUC XTRA. Typically okay as my kids don't reject. In fact, they loved it!)
- 250 grams frozen mixed vegetables (or you could prepare your own, which is cheaper, cut the carrots in small cubes etc and throw in some potatoes in small cubes too if you like. I usually get Watties (from New Zealand) from the supermart.)
- 200 grams mozzarella cheese, sliced (it's pretty sticky so I opted to slice it. Faster and easier. You can also choose those already sliced or in cube forms but they are more expensive.)
- 1 can baked beans
- 1 medium size onion, chopped finely
- Rice
- Salt to taste
- Water
- Cooking oil

How to cook:

(1) Rice
- Cook the rice as per usual method but with slightly more water/
(2) Mixed Vegeatbles
- Boil a pot of water for the mixed vegetables.
- When water is boiled, pour the mixed vegetables into the pot and add a pinch of salt into the water. -
- Leave it to boil over medium heat for about 10mins. then scoop up and set aside.

(3) Minced Meat
- Heat the wok with cooking oil.
- Add diced onion once wok is heated.
- Add the minced beef once onions turns brown, add some water then fry over medium heat.
- Keep stirring to break up any lumps of meat.
- Add salt to taste.
- When minced beef is half done, add the baked beans and pour in enough water to cover the meat. Continue stirring till minced beef is 3/4 done (medium cooked), scoop up and set aside.

(4) Once Steps (1) to (3) are done, scoop the rice into a corningware. It cannot be fully filled up (about 3/4 filled up with rice).
- Add the minced beef with baked beans to fully cover the top of the rice.
- Spread the sliced mozarella cheese over the minced beef mixture.
- Put the entire pot into microwave oven and start the oven. (The one thing I regreted was I didnt monitor the timing. I did short intervals of 10 mins heating on-off to check on the 'status' of the cheese. I stopped the microwave oven once the cheese is melted to my desired level.)
- Sprinkle the mixed vegetables on top of the rice before serving.

Note: Remember you have to eat the baked rice piping hot otherwise its not gonna be the same!

Sunday, July 22, 2012

Soupy Mee Hoon Kway (手工面)

23 June 2012
Having eaten the handmade mee hoon kway at the hawker center and foodcourt, my son fell in love with it. Any food centres we been to thereafter, he would request for mee hoon kway. So much so that he even started asking me to cook for him at home on my 'cooking' days, aka weekends. Luckily, the girls liked it too so mummy happily went to scout for the ingredients to do the cooking. I personally feel that the right ready-made mee hoon kway is important to make this dish delicious.

Ingredients (4 pax share):
- 2 packets of mee hoon kway (refer to bottom on mee hoon kway pack)
- 4 eggs
- 1 packet foo chow fishballs, 2 for each pax.
- 1 packet of cai xin (any vege will do)
- 1 pot of homemade pork broth (slighlty bigger than average size pot)
- salt to taste

How to cook:
- Heat the broth until the water boils, then reduce the heat slightly so that the water is just bubbling.
- Add in the fishball till turn soft.
- Add in the vege for another 3-4mins.
- Add the egg.
- Add salt to taste before serving.

I liked this brand, Sakura, bought from NTUC Xtra.

Saturday, May 9, 2009

Soupy Fried Mee Suan (煮炒Style)

1st May 2009
Had been busy cooking for Trenyce during the weekend spent with her. Didnt touch outside food at all for once for a weekend! Cooked this soupy fried mee suan for her becos Trenyce loves noodles...well, I guess thats becos she only has porridge and rice during the weekdays so perhaps noodles are kind of an innovation to her. Actually this was the 2nd time I cooked this for her. The first time was just the week before and hubby also kind of like it too =p Hubby even commented that if i were to open a stall to sell this noodles surely will go bankrupt cos I put in some much ingredients hahahaa....

I learned about this dish when I have my lunch at Chinatown market one of the days. Initially I thought it was 生面 (crispy noodle) but the singnage on the stall said it was mee suan (面线)...yah lah, it was slightly 'thinner' than 生面. Then one day, I went to a wet market in AMK and saw the exact same noodles. Asked the seller uncle and was told it was mee suan (面线). So thats how I embarked on the journey to prepare this noodle dish.

Ingredients (6 pax share):

- 8 pieces of mee suan (There is 5 pieces in each packet that I bought. Depending on individual, I gave 1.5pieces to the guys and 1 piece to the ladies).
- Chicken or pork bones.
- Some vegetables (caixin/spinach/lettuce, I use caixin).
- Carrot, sliced.
- Garlic, chopped finely.
- Fishcake, sliced.
- Meat (Sliced/minced pork or chicken, I use sliced pork), seasoned with soya sauce, sesame oil & starch powder.
- Prawns, seasoned with soya sauce, pinch of starch powder & sugar.
- 4 eggs of average size.
- 4 tablespoons of starch powder, mixed with a bowl of water.
- Salt to taste.
- Pinch of pepper (for each serving, optional).
- Cooking oil.
- Water.

How to cook:

- Separately, boil 1 pot (average sized pot) of water in advance. Can use chicken or pork bones to prepare the stock/soup base to be used as gravy for the noodles.
- Heat the wok with cooking oil.
- Add in the garlic once the wok is heated.
- Put in the vege/carrot once the garlic turns slightly brownish and add in some water.
- Then add in the fishcake.
- Fried for a while and take out the vege, set aside.
- When the stock boils, add in the meat.
- When the meat is cooked, add in the prawns then the eggs and keep stirring the stock.
- Once it boils, add in the vege dish that was prepared earlier.
- Finally, add in the starch mixture to thicken the gravy and salt to taste.
- When the stock thickens, turn off the fire and its ready to be served.

How to Serve:

- Put the mee suan in the plate and pour the gravy over the mee suan.
- Add the pepper and the mee suan is ready to be served.

Chinese Mustard Soup

12 April 2009
 I love Chinese mustard, though it comes with this tiny tinge bitter taste...吃得苦中苦方为人上人....哈哈......

Ingredients (4 pax share):

- 350 to 400grams pork ribs
(Rather than throwing the entire piece of ribs into the soup, I like to cut the meat away from the ribs and chopped into smaller pieces before I throw both in so that I can feed my girl straight away :p).
- Fishballs (cut into half if you are giving to children to avoid them choking on fishballs)
- 1 mid-size chinese mustard (can get from any supermarket or wet market easily), chopped into bite-size.
- Salt and pepper to taste
- water

How to cook:

- Cook 1 pot (average sized pot) of water
- When the water is about half-boiled, add in the pork ribs.
- Before adding the pork ribs, rinse them with hot water twice. Remove the water when it turns milky. (This is to remove the porky 'smell'.)*
- When it boils, turn to lower heat and let it boil for another 15 mins.
- When it boils, add the chinese mustard and fishballs.
- Stir the ingredients to make sure that they are well covered with the water and leave it to boil at medium heat.
- Turn off the heat when it boils,  add in the salt and pepper for taste.
- The soup is ready to be served.